Creamy and easy Creamed Spinach Recipe prepared with cream cheese and spinach! It’s the perfect party appetizer or dinner side dish.
Easy Creamed Spinach Recipe
Make your favorite steakhouse creamed spinach side dish right at home in just 10 minutes! It is a restaurant favorite and ranks at the top of the comfort food list.
My version of this classic steakhouse side uses baby spinach, cream cheese, and parmesan cheese, and it’s also keto-friendly and low-carb. Everything about this dish says classic comfort food done right. Creamed Spinach is an amazing side dish that goes great with steaks, poultry, or pork, and it’s perfect for holiday meals or just a Wednesday night at home.
The flavors of the onion, garlic, and nutmeg are subtle but definitely present, and the cream cheese lends a lovely creaminess without being decadent.
It also goes pretty darn well with my Creamy Spinach Fettuccine!
Ingredients
A dash of nutmeg highlights the flavor of the spinach, and a good dose of garlic highlights the creamy sauce.
- butter
- onions
- garlic
- cream cheese
- milk or heavy cream
- baby spinach
- ground nutmeg & cayenne pepper
- salt & pepper
- grated parmesan cheese
How To Make Creamed Spinach
We will need just one pan and six ingredients to cream that spinach.
- We start with heating up the butter and cooking the onions and garlic.
- Cream cheese and milk (or heavy cream) are next. Add them to the pan, and once the cream cheese has melted, we will stir in the baby spinach and cook it just for a few more minutes, or until wilted and mixture is thickened.
- Finally, we will season the dish and serve. That.is.it.
If you must, please add a handful of freshly grated parmesan cheese… it’s kind of amazing. And it will remind you of Boston Market’s recipe. You’re welcome! 😉
How to Make Ahead:
- You can make creamed spinach up to 1 day ahead. Press plastic wrap directly onto the surface, cool to room temperature, and then refrigerate. Reheat over low heat.
Tips for Creamed Spinach
- If you’d prefer to use frozen spinach, defrost and squeeze out as much water as possible. Use 1 pound of frozen spinach.
- Stir, and ensure to continue to stir until cheese is melted and completely creamy.
- Store leftover creamed spinach in the fridge, covered, for up to three days.
- Serving: Creamed spinach makes the perfect pairing for a juicy seared ribeye or crispy air fryer chicken. Serve it as an easy veggie side at your holiday dinner to add some fancy factor to your ham or turkey.
Spinach Side Dish Recipes
- Spinach, Kale and Spaghetti Squash Fritters
- Spinach Lentil Fritters
- Quinoa and Spinach Stuffed Tomatoes
- Spinach and Garlic Potato Patties
- Sweet Potato Noodles with Spinach
ENJOY!
Creamed Spinach Recipe
Ingredients
- 2 tablespoons butter
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 4 ounces cream cheese, cut into pieces
- ½ cup milk or heavy cream
- 2 ½ to 3 pounds baby spinach
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon cayenne pepper
- salt and fresh ground pepper, to taste
- ½ cup finely grated Parmesan cheese, optional
Instructions
- In a large saucepan, melt butter over medium heat.
- Add onion and cook for 3 minutes; add garlic and continue to cook, stirring occasionally, for 1 to 2 minutes, or until onion softens.
- Stir in cream cheese and milk (or heavy cream); cook while continuously stirring until the cream cheese is melted and smooth.
- Stir in the spinach; add nutmeg and cayenne pepper, and simmer over medium heat until spinach wilts and mixture thickens, about 4 to 5 minutes.
- Season with salt and pepper.
- Remove from heat and stir in the parmesan cheese.
- Serve.
Notes
- If you’d prefer to use frozen spinach, defrost and squeeze out as much water as possible. Use 1 pound of frozen spinach.
- Store leftover creamed spinach in the fridge, covered, for up to three days.
- You can make creamed spinach up to 1 day ahead: Press plastic wrap directly onto the surface, cool to room temperature, then refrigerate. Reheat over low heat.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This recipe is fabulous. Totally restaurant tasty and so easy. I cut the recipe on half easily because didn’t have but one bag of fresh spinach. This will be my creamed spinach recipe from now on.
That’s great to hear! I’m very glad you enjoyed it! Thank you for chiming in! 🙂
Hi, can this be used as part of the picnic roll, borek or quiche filling? Thanks
This was the best creamed spinach! I love it and order it at favorite restaurants and in a little grocery store nearby, but this beats all of them. My onions had turned, so I used a bunch of green onions, whites and greens, and it was delicious. Will definitely be making it with proper onions soon.
Have you tried it with any other vegetables? I want it for everything!
Excellent! Thank you!
I’m very glad you enjoyed it! Thank YOU! 🙂
Does it really call for 2 1/2 pounds(40oz.) of spinach?
Hi!
Yes, you will need 2.5 pounds (40-ounces) of baby spinach.